These rhubarb and almond cupcakes have a smooth and delicious white chocolate buttercream on a soft almond cupcake, filled with a homemade rhubarb compote. These cupcakes are full of rhubarb and almond flavor and are perfect for spring.
These rhubarb and almond cupcakes are filled with a delicious tangy rhubarb compote which goes beautifully with the sweet almond cupcake and white chocolate buttercream. A perfect flavor combination!
For more cupcake recipes, try Banana and Dulce de Leche Cupcakes, Chocolate Fudge Cupcakes and Tiramisu Cupcakes.
Jump to:
- WHY THIS RECIPE WORKS
- INGREDIENT NOTES
- STEP BY STEP INSTRUCTIONS - ALMOND CUPCAKES
- STEP BY STEP INSTRUCTIONS - RHUBARB COMPOTE
- STEP BY STEP INSTRUCTIONS - WHITE CHOCOLATE BUTTERCREAM
- STEP BY STEP INSTRUCTIONS - ASSEMBLING
- EXPERT BAKING TIPS
- DECORATING THE CUPCAKES
- STORAGE
- Other Cupcake Recipes To Try
- RHUBARB AND ALMOND CUPCAKES
WHY THIS RECIPE WORKS
- Rhubarb: Rhubarbs are in season and they have the most beautiful tart and fresh flavor.
- White Chocolate Buttercream: These cupcakes have a white chocolate buttercream, that is so delicious and perfectly balances out the tartness from the rhubarb compote.
- Almond Cupcake: I've paired the rhubarb and white chocolate buttercream with an almond cupcake which creates a perfect and super soft base for all of the rhubarb flavor.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Almond flour: Almond flour gives an incredible flavor and tenderness to the cake. It makes it so light and incredibly soft.
- Almond extract: The almond extract helps enhance the almond flavor. If you don't have it or you can't find it, it can be skipped.
- Eggs: Take them out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
- Buttermilk: Buttermilk makes for a softer and more tender cupcake. Measure out the buttermilk and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
- Rhubarb: Rhubarbs are in season, so it's the perfect time to grab them in the supermarket or farmers market.
- White chocolate: I always recommend using a good quality chocolate as it'll give the best flavor to your buttercream.
See recipe card for quantities.
STEP BY STEP INSTRUCTIONS - ALMOND CUPCAKES
Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside. Mix together the buttermilk, vanilla extract and almond extract and set it aside.
In a mixing bowl, using the paddle attachment add the butter, flavour neutral oil and sugar and mix it on high speed for 1-2 min.
Add the eggs one at a time into the mixture and mix it in until combined.
Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.
Divide the cake batter into the 12 cupcake liners and bake them for 20-21 min or until a cake tester comes out clean.
Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
STEP BY STEP INSTRUCTIONS - RHUBARB COMPOTE
While the cupcakes bake, make the rhubarb compote.
In a pot heat up sliced up rhubarb, granulated sugar, lemon juice and vanilla paste. Once it starts bubbling, take it down to a low/medium heat and let it simmer for 15 min. While it cooks, give the rhubarb a stir once in a while and press out the rhubarb so there is no big chunks of rhubarb. Pour the compote into a flat surfaced bowl, so it can cool down faster, and place it in the fridge, to reach a room temperature. Takes about 30 min.
STEP BY STEP INSTRUCTIONS - WHITE CHOCOLATE BUTTERCREAM
Once both the cupcakes and compote has cooled down make the buttercream.
Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature (it’s important that it’s not too hot) while making the buttercream.
Take the butter out of the fridge 10 min before starting. Cut the butter into small cubes.
Sift the powdered sugar.
In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter. On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.
Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
Add the buttercream to a piping bag with a big round piping tip, about 1 cm in diameter.
STEP BY STEP INSTRUCTIONS - ASSEMBLING
Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the rhubarb compote.
Add the rhubarb compote in the middle of the cupcakes and thereafter pipe the buttercream on the cupcakes. Top the buttercream with a bit of the remaining rhubarb compote.
Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams as it is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula, after everything has mixed together, and give it one final gently fold together, to make sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attracts less heat which means they bake more gently which results in a softer cake. If you use a e.g. a black baking pan it'll attract a lot more heat, which will then give a darker crust, that results in a dryer cake.
DECORATING THE CUPCAKES
To fill these rhubarb and almond cupcakes with the rhubarb compote, start by digging out the core of cupcakes by using an end of a piping tip or similar.
I used a Wilton 1A piping tip placed inside a piping large piping. If you don't have that specific piping tip you can use any other you'd wish to use.
Optionally, finish decoration with a bit more of the rhubarb compote.
STORAGE
Store these rhubarb and almond cupcakes in an airtight container at room temperature. It's best enjoyed within a 1-2 days.
Other Cupcake Recipes To Try
Make sure to tag me on Instagram @juliemarieeats and leave me a review below if you made this cake. I hope you loved it! To get more ideas by following me on Pinterest.
RHUBARB AND ALMOND CUPCAKES
Equipment
- 12- cup cupcake baking pan
Ingredients
ALMOND CUPCAKE
- 130 g all-purpose flour
- 30 g almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 100 g buttermilk room temperature
- 1 ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 80 g butter room temperature
- 30 g flavour neutral oil e.g. canola oil
- 155 g granulated sugar
- 2 eggs room temperature
RHUBARB COMPOTE
- 200 g rhubarb
- 75 g granulated sugar
- 2 teaspoon vanilla bean paste
- 40 g lemon juice
WHITE CHOCOLATE BUTTERCREAM
- 100 g white chocolate
- 35 g heavy cream
- 150 g butter cool room temperature
- 250 g powdered sugar
Instructions
ALMOND CUPCAKES
- Preheat the oven at 160ºC conventional oven and line a cupcake tray with 12 cupcake liners.
- Sift together the all-purpose flour, almond flour, baking powder and salt and set it aside. Mix together the buttermilk, vanilla extract and almond extract and set it aside.130 g all-purpose flour, 30 g almond flour, 1 teaspoon baking powder, ½ teaspoon salt, 100 g buttermilk, 1 ½ teaspoon vanilla extract, ½ teaspoon almond extract
- In a mixing bowl, using the paddle attachment add the butter, flavour neutral oil and sugar and mix it on high speed for 1-2 min.80 g butter, 30 g flavour neutral oil, 155 g granulated sugar
- Add the eggs one at a time into the mixture and mix it in until combined.2 eggs
- Scrape down the sides of the bowl. Continue by alternating between adding ⅓ of the flour mixture and ½ of the milk mixture, ending on the flour mixture. Mixing in each addition until just combined.
- Using a rubber spatula, give the batter a gentle fold to make sure all of the ingredients has been combined.
- Divide the cake batter into the 12 cupcake liners and bake them for 20-21 min or until a cake tester comes out clean.
- Let the cakes cool on a cooling rack. After 5 min, gently remove the cupcakes from the cupcake tin and let them cool down completely.
RHUBARB COMPOTE
- While the cupcakes bake, make the rhubarb compote.
- In a pot heat up sliced up rhubarb, granulated sugar, lemon juice and vanilla paste. Once it starts bubbling, take it down to a low/medium heat and let it simmer for 15 min. While it cooks, give the rhubarb a stir once in a while and press out the rhubarb so there is no big chunks of rhubarb. Pour the compote into a flat surfaced bowl, so it can cool down faster, and place it in the fridge, to reach a room temperature. Takes about 30 min.200 g rhubarb, 75 g granulated sugar, 2 teaspoon vanilla bean paste, 40 g lemon juice
WHITE CHOCOLATE BUTTERCREAM
- Once both the cupcakes and compote has cooled down make the buttercream.
- Melt the white chocolate and heavy cream together over a bain-marie or in the microwave. Let it cool down to room temperature (it’s important that it’s not too hot) while making the buttercream.100 g white chocolate, 35 g heavy cream
- Take the butter out of the fridge 10 min before starting. Cut the butter into small cubes.150 g butter
- Sift the powdered sugar.250 g powdered sugar
- In your stand mixer, use the paddle attachment, start by creaming the butter for 2 min on medium speed. Scrape down the sides of the bowl and mix 1 min more. Add the melted white chocolate and mix it in until incorporated. Scrape down the sides of the bowl and give it another mix to make sure it’s fully incorporated with the butter. On low speed, add the sifted powdered sugar in 3 portion, mix in the powdered sugar at low speed, until each addition is fully incorporated. Scrape down the sides of the bowl, and mix for 2 min on low/medium speed.
- Take the bowl off the stand mixer and with a rubber spatula or wooden spoon, beat it well by hand to make sure to remove the air bubbles in the buttercream.
- Add the buttercream to a piping bag with a big round piping tip, about 1 cm in diameter. I use a Wilton 1A.
ASSEMBLING
- Using an end of a piping tip or similar, dig out the core of cupcakes, to make an indent for the rhubarb compote.
- Add the rhubarb compote in the middle of the cupcakes and thereafter pipe the buttercream on the cupcakes. Top the buttercream with a bit of the remaining rhubarb compote.
- Serve it on the day, but it can also last well for a few days in the kitchen counter, in an airtight container.
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